Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnation

    Research output: Contribution to journalArticleResearchpeer-review

    39 Citations (Scopus)

    Fingerprint

    Dive into the research topics of 'Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnation'. Together they form a unique fingerprint.

    Agricultural and Biological Sciences

    Chemistry

    Food Science

    Material Science